I had planned to post this low carb elderberry syrup recipe in a few weeks, but decided to bump it up the schedule since I woke up with a brutal sore throat this morning! There is lots of cold and flu going around so I thought you guys (like me) might benefit from an extra weapon in your immunity boosting arsenal this season!
Every family has their go-to remedies when sickness hits, and one of ours has always been Elderberry (Sambucus Nigra) Syrup, which as been proven to reduce the symptoms and duration of cold and flu viruses.
In fact this study has shown that compounds found in elderberries work against H1N1 in a similar way as medicines such as Tamiflu! Pretty impressive results for a tiny berry if you ask me!
One of my issues with the store-bought elderberry syrups is that they contain plenty of sugar and carbs, so a few tablespoons a day can put your ketogenic state at risk. There are some sugar free elderberry syrup options but they all seem to contain stevia, which I’m allergic to.
The other problem with store-bought elderberry syrup is cost – a small bottle can get pretty pricey at almost $20 for around 8oz. Ouch.
For those reasons, I decided to make my own low carb elderberry syrup – giving me all of the same immunity boosting health benefits at a fraction of the cost.
I ordered a whole pound of these dried organic elderberries for under $20 on Amazon. I can make about half a gallon of elderberry syrup with that amount of berries – all for around the cost of one 8 ounce bottle of store-bought!
Did I mention it’s super easy? I simmer the ingredients, blend them, strain them, and into the fridge it goes for whenever I need it. The guys and I already had a tablespoon with breakfast, and I’ll be having at least two more before bedtime to try and knock this cold out ASAP!
I added some tangerine zest to my syrup while it simmered, which gave it a lovely flavor. It’s pleasant on its own if you just down a spoonful, but it’s also tasty enough to put on yogurt or even your cream cheese pancakes!
Which is what I’ll be doing tomorrow morning for our first big snow day of the season! 💨 ❄️ ⛄️
If you’re in the Northeast like we are and bracing for storm Jonas – keep warm and stay safe!
And make some of this low carb elderberry syrup just in case! ;)
- Add all of the ingredients to a medium saucepan and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Blend with an immersion blender (or transfer to a blender) until mostly smooth.
- Strain through a fine strainer into a clean bowl and then pour through a funnel into a clean glass jar. Store in the refrigerator for up to one month or freeze for up to 3 months.
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